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Zucchini overgrown in your yard? Or do you just love zucchini? Or perhaps you uncadislike zucchini but wish to disguise it? Either way, this recipe is delicious! Give it a try.
See the following link for Carla’s Gluten Free All-Purpose Flour Blend recipe.
Need a substitution? Check out the Gluten Free Substitutes page.
Gluten Free Zucchini Corn Fritters
Moist and flavorful gluten free zucchini corn fritters perfect for a backyard barbecue or an every night dinner.
Ingredients
- 2 medium zucchini peeled (or not) and shredded
- 1/2 + 3/4 teaspoon salt divided
- 1 tablespoon unsalted butter
- 1/2 small yellow onion finely chopped
- 1 clove garlic finely chopped
- 2 ears fresh corn kernels removed
- 1/2 cup gluten free yellow cornmeal
- 1/2 cup all-purpose gluten-free flour of choice or Carla's blend (see link above)
- 1/4 teaspoon baking soda
- 1/4 teaspoon black pepper
- 3/4 cup buttermilk (whole or 1%)
- 1 large egg
- 2 tablespoons olive oil for fryiing
Instructions
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Line a plate with paper towels; set aside.
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Add the zucchini to a large bowl. Sprinkle with 1/2 teaspoon salt; set aside for 10 minutes to allow the salt to extract the water from the zucchini.
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While you’re waiting, melt the butter in a large nonstick skillet over medium-high heat. Watch careful as to not burn the butter.
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Add the onion and saute until slightly tender, about 4 minutes. Add the garlic and saute an additional minute. Add the corn and saute minutes, stirring occasionally; set aside.
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Squeeze out the water either by hand and transferring it to another bowl or by adding it all to a clean kitchen towel and wringing out the water. Add to the onion-corn mixture and saute for 1 minute.
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Using a whisk or fork, combine the cornmeal, flour blend, baking soda, 3/4 teaspoon salt, and pepper in a medium bowl; set aside.
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Whisk together the buttermilk and egg in a large bowl. Add the corn-zucchini mixture and stir to combine. Add the dry mixture that you set aside and stir just until combined.
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Preheat the same skillet over medium heat. Add oil and swirl around the pan.
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Working in batches, scoop 1/4 cupfuls of batter onto the skillet and use the side or bottom of the measuring cup to distribute the batter to a nice round fritter. Fry until nicely browned, about 4 minutes per side.
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Transfer to the paper towel-lined plate and season with salt, as desired. Serve warm. Cover and refrigerate leftovers. To reheat, place on a stainless steel cooling/baking rack over a baking sheet and bake until thoroughly heated in a preheated 350⁰F oven.